This was a glaze that was supposed to mirror the flavors of a manhattan cocktail, which I think it did. It tasted great although the bourbon flavor didn’t really shine through but I made sure to cook it down so the alcohol was gone. I think that it may have been longer than needed but that’s okay.
The problem with this was that while it mixed together well and cooked down nicely (nice and thick), it was really clumpy. I think the problem was that the orange marmalade had lots of pieces of orange rind in it which didn’t allow it to be nice and smooth.
So, that meant instead of being able to brush it on, like I wanted to, I had to spoon it on. And ultimately, I added it at the end after the chicken was all done baking. I had wanted to brush it on while the chicken was still cooking (kind of like a BBQ sauce) but it didn’t quite work.
As I was making a lot of chicken, for company coming over, I doubled the recipe. But what is below is the original.
recipe taken from the April 2013 issue of Cooking Light magazine
1/4 cup orange marmalade
1/4 cup cherry spreadable fruit
1 TSP soy sauce
1 TSP butter
1 TBSP bourbon
Combine the first three ingredients in a small saucepan. Bring to a boil; reduce heat and simmer for about 3 minutes or until very thick, stirring frequently. Add butter and stir to combine. Remove from heat and stir in the bourbon. If you want to lessen the bourbon kick, boil the sauce for a minute after adding the bourbon.